1 cup Chick pea flour

1 cup Rice flour

1 to 1.5 cups roughly chopped Baby kale

4 green chilies finely chopped

1 teaspoon grated fresh ginger or ginger paste

1 teaspoon freshly chopped coriander leaves

2 tablespoon roughly chopped fresh cashews

1 teaspoon finely chopped curry leaves

1 teaspoon ghee

Salt to taste

 

Mixed the above by sprinkling water into a thick but not too tight consistency. Taste and adjust for salt.

 

Heat oil in a pan and once the oil is heated, drop in small pieces of the batter and fry on medium heat until golden brown.

1 cup Channa Dal – soak in warm water for 3 hours

1 cup finely chopped savoy cabbage ( use only the bottom portion of the cabbage for taste)

 

Drain the Channa Dal in a colander and  grind coarsely in the food processer with 2 red chilies and 1 green chilies, 1 inch piece of fresh ginger.

Remove the mix in a bowl, add salt, some chopped curry leaves, the chopped cabbage and mix well. Taste for salt and adjust.

 

Heat oil in a pan and once the oil is heated, take a small portion of the batter and shape it into a small ball and flatten it in the palm of your hand and drop it in the oil. Fry on medium heat until golden brown.

 1 cup Chick pea flour

1 cup Rice flour (for healthier option substitute with almond flour)

A pinch of asafetida

Salt to taste

1 teaspoon red chilli powder

½ teaspoon turmeric

½ teaspoon ghee

 

Mix the above in a bowl into a cake batter consistency. Taste and adjust for salt.

 6 cubanelle peppers. Soak them in a warm salt water for 15 to 20 mins.  Take them out, pat dry, slit it in half lengthwise.Heat oil in a pan. When the oil is heated, take the cut pepper and dip well in the batter and drop it oil. Fry on medium heat until golden brown. People who are not used to hot peppers, can deseed the peppers before dipping in the batter.